Lemon and Capers and Shrimp, Oh My!

By Betty J. Kekse

Spring is here and what better way to celebrate than a delicious salad. This simple and quick recipe combines some of my favorite foods- lemon, capers, tomatoes, and arugula. Hope you enjoy this recipe and remember if the dinner doesn’t work out tonight you will have tomorrow to cook again. Cheers!

Lemon Shrimp Salad Recipe

Serves 2


  • 3TB – avocado oil
  • 1 – shallot, diced
  • 4 – cloves of garlic; minced
  • 1lb – shrimp
  • 2TB – capers; drained and rinsed
  • 6oz – cherry tomatoes
  • Juice from 1 lemon
  • 1TB – rice vinegar
  • black pepper
  • kosher salt
  • 5 cups – fresh arugula


  • In a large skillet, heat avocado oil over med-high heat. Add shallots and cook, stirring occasionally for 3-4 minutes, until just browning.
  • Add garlic and cook for 30 seconds until just fragrant.
  • Stir in shrimp, capers, tomatoes, lemon juice and rice vinegar. Cook over medium heat for 10-15 minutes. Until shrimp is pink and cooked through.
  • Let rest for about 5 minutes
  • Divide the arugula on two plates and top with the cooked shrimp mixture using the sauce as dressing for the salad. Serve and enjoy!

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